Sugar-Free Pumpkin Pie Recipe — Low-Carb & Delicious

This no-sugar pumpkin pie delivers all the comforting flavors of a classic pumpkin pie without added sugar. It’s a great choice for anyone watching their sugar intake while still wanting a rich, spiced holiday dessert. The filling is dense and creamy, flavored with cinnamon, cloves, and ginger, and baked in a flaky crust for a satisfying finish that pleases the whole family.

If you enjoy pumpkin desserts, consider trying other variations like crustless pumpkin pie, mini pumpkin pies, or pumpkin pie-inspired cupcakes for more seasonal options.

No Sugar Pumpkin Pie Ingredients

You will need:

• 4 eggs
• 1 cup Splenda® Stevia No Calorie Sweetener
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• ½ teaspoon salt
• ¼ teaspoon ginger
• 1 cup pumpkin puree
• 3 tablespoons butter, melted
• 1½ cups milk
• 9-inch unbaked pie crust

PRO TIP: Use pure pumpkin puree rather than pumpkin pie filling for the best texture and flavor.

Substitutions and Additions

PUMPKIN PIE SPICE: If you prefer a pre-mixed spice, replace the cinnamon, cloves, and ginger with 2¼ teaspoons of pumpkin pie spice for the same warm profile.

PIE CRUST: Store-bought crusts save time and work well with this recipe. If you have a favorite homemade pie crust, feel free to use it instead.

How to Make No Sugar Pumpkin Pie

STEP ONE: Preheat the oven to 450°F. In a large bowl, lightly beat the eggs and set them aside.

STEP TWO: In a small bowl, whisk together the Stevia sweetener, flour, cinnamon, cloves, ginger, and salt. Add the dry mixture to the beaten eggs and stir to combine.

STEP THREE: Stir in the melted butter and pumpkin puree until smooth.

STEP FOUR: Add the milk last and mix thoroughly so the filling is fully combined and silky.

STEP FIVE: Pour the filling into a 9-inch unbaked pie crust and bake at 450°F for 15 minutes.

PRO TIP: Oven temperatures can vary. Keep an eye on the pie as it bakes and adjust time if needed to prevent overbrowning.

STEP SIX: Reduce the oven temperature to 350°F and continue baking for about 30 minutes more, or until a toothpick or cake tester inserted near the center comes out clean. Allow the pie to cool before slicing so the filling sets properly.

How to Serve No Sugar Pumpkin Pie

This sugar-free pumpkin pie makes a wonderful addition to any fall or holiday table. Serve slices with a dollop of whipped cream or a spoonful of stabilized whipped cream for extra richness. Pair with a warm pumpkin spice latte or a favorite hot beverage to complete the seasonal experience.

Storage

IN THE FRIDGE: Store leftover pie in the refrigerator to keep it fresh. Cover well with plastic wrap or place in an airtight container.

IN THE FREEZER: This pie freezes nicely. Once fully cooled, wrap it tightly in plastic wrap, then foil, and store in the freezer for up to three months. Thaw in the refrigerator before serving. To serve warm, reheat gently in the oven covered with foil until warmed through.

This no-sugar pumpkin pie is a creamy, spiced dessert that captures the classic pumpkin pie flavors without added sugar. Its smooth filling and flaky crust make it a cozy, crowd-pleasing option for holidays or any autumn gathering.

FREQUENTLY ASKED QUESTIONS

Can I freeze this pie?

Yes. Freeze the pie for up to three months when wrapped tightly in plastic and foil.

Can I use homemade pumpkin puree?

Absolutely. Homemade pumpkin puree works well and will give a fresh, natural pumpkin flavor.

Can I store leftover pumpkin pie on the counter?

To maintain freshness and food safety, refrigerate the pie rather than leaving it at room temperature.

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